Photo by Chelsie Craig, styling by Judy Mancini
Look for already cleaned whole squid. Adding bodies and tentacles will give a nice variety in texture to this salad.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Dive into this shareable skillet with warm flatbread.
Herby chickpea falafel gets the veggie burger treatment with harissa mayo and pickled onion.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
A feel-good dinner designed to cram a ton of veg in each serving.